INGREDIENTS:
1 clove garlic, halved
2 cup whipping cream
2 cups milk
1 teaspoon ground nutmeg
Salt and pepper to taste
3-1/2 pounds russet potatoes,
  peeled, thinly sliced
1 cup cheddar cheese, grated

DIRECTIONS: 
Preheat oven to 375.  Rub garlic
over inside of 13 x 9-inch baking
dish. Place garlic in saucepan.
Add cream, milk and nutmeg to
saucepan; bring to simmer.

Arrange potato slices in 1 layer
in dish. Season with salt and
pepper. Repeat layering with
remaining potatoes, seasoning 
each layer with salt and pepper.
Pour cream mixture over potatoes.
Sprinkle with cheese. Bake until
potatoes are tender and top is
deep golden, about 1 hour 45
minutes.  Cool slightly before
serving.

Serves 8.